Mix all ingredients except apples, together in a large bowl. Mix well. Add apples. Drop by large spoonfuls about the size of a Potato Latke, in hot oil, heated to 375 degrees and fry until golden brown. Drain on brown paper (or paper towels) Best served warm, but also good cold.

Vis Koekjes - pronounced 'fis koookyes' - Fish Cookies

Submitted by Shainy Evers. My husband and I make this for Chol Hamoed picnics with our little boys and no matter how much we make, there are never any leftovers. This is a recipe my mother-in-law, who lives in Amersfoort, Holland, makes. Enjoy, Shainy Evers

Brisket

Brown the brisket for about 10 minutes in a large pot. Next, add the tomato sauce. Slice all veggies and add into pot.

Boil for about 30 minutes, then simmer . Add in cranberry sauce and mix. I simmer this for about 4-6 hours. It practically melts in your mouth!

Bas Hinda's (Passover) Chocolate Torte

Submitted by Channa Shriki. We eat it all year!I think the title says it all. If Bas Hinda had not discovered this amazing creation, I'd not only be hungry and grumpy all Pesach, I'd be thinner too !!!The cake is so good I made it in March- Heshvan for my son's birthday and it disappeared !

6 oz chocolate - any kind (I used the bag of Oppenheimer's pareve choc chips which are delicious) 1/2 cup oil, any kind

Melt. If you have a big enough pan, you can mix the cake in there too.

Passover Candy

1 large bag chocolate chips 2/3 cup dried cranberries 2/3 cup raisins 2/3 c. pistachios or more Melt chocolate with a little oil. Use an 8-inch square pan lined with foil to help you life out the candy when it is done. Add everything to the chocolate and pour into pan. Refrigerate 1 hour and cut and put into small paper liners to serve.

Moroccan Vegetable Passover Stew

Submitted by Lindsay Shugerman. (Omit the garbanzo beans if not your Sephardic tradition)

Crumble the matzahs and soak in warm water. Drain water and squeeze mixture as dry as possible. Melt margarine in frying pan; add onions and fry until golden.

Add matzah mixture, stir for a few minutes until warmed. Remove from heat. Add in eggs, spices, parsley. Mix thoroughly and let stand in refrigerator for ½ hour.

Remove from refrigerator and shape mixture into balls (the size of a quarter); roll balls in a little matzah meal to hold the shape. Put on paper plates and store flat. May be frozen if done ahead.

Before cooking test one matzah ball by putting in boiling water or soup. If it separates, roll each matzah ball in a dusting of additional matzah meal. Cook in soup until the matzah balls rise to the top. Recipe makes 6-8 matzah balls.

Note: For those who want lighter matzah balls, use the recipe on the box of matzah meal or the kosher for Pesach mix.